Go Back
–+ servings
lemon-blueberry-crepe-cake-recipe

Lemon Blueberry Crepe Cake

A delightful crepe cake layered with lemon cream and fresh blueberries.
Print Recipe Pin This
Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: French
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crepe Batter

  • 2 cups all-purpose flour
  • 3 cups milk
  • 4 eggs
  • ¼ cup melted butter
  • 2 tablespoon sugar
  • 1 teaspoon vanilla extract

Lemon Cream Filling

  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • ½ cup powdered sugar
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest

Assembly

  • 2 cups fresh blueberries

Instructions 

  1. In a large mixing bowl, whisk together the flour, milk, eggs, melted butter, sugar, and vanilla extract until smooth. Let the batter rest for 15 minutes.
  2. Heat a non-stick skillet over medium heat. Pour about ¼ cup of batter into the skillet, swirling to coat the bottom evenly. Cook until the edges start to lift and the bottom is golden, about 1-2 minutes. Flip and cook for another 30 seconds. Repeat with remaining batter.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Fold in the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth.
  4. To assemble, place one crepe on a cake stand or plate. Spread a thin layer of lemon cream filling over the crepe, then sprinkle with blueberries. Repeat layers until all crepes are used, finishing with a layer of lemon cream and blueberries on top.
  5. Chill the crepe cake in the refrigerator for at least 1 hour before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Blueberry, Crepe Cake, Lemon
Tried this recipe?Let us know how it was!